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Fried zucchini with onions, carrots, tomatoes. Stewed zucchini with carrots and tomatoes

Stewed zucchini I am ready to eat with carrots and tomatoes both in winter and in summer. Juicy, healthy dish, which can be both a side dish and a main course. Suitable for everyone who eats right or fasts (if you just stew vegetables in water, without oil). I always add dill to this dish at the very end, it goes very well with zucchini.

Prepare all products according to the list.

Peel the carrots and cut into semicircles.

Heat oil in a frying pan and fry the carrots in it for 3-4 minutes, stirring occasionally.

Peel and dice the onion, finely chop the garlic.

Add onion and garlic to the pan to the carrots. Fry the vegetables for another 3-4 minutes, until the onions are transparent.

Cut the zucchini into semicircles, if you have it young, and into quarters, if it is large. If the zucchini already contains large seeds, it is better to remove them first and then chop the flesh of the zucchini. It will also be better to remove the peel from such a zucchini.

Place the sliced ​​zucchini in the pan with the rest of the vegetables. Stir the vegetables and fry for another 5-6 minutes.

Wash the tomato and cut into small cubes. You can peel a tomato, I didn’t do that.

Place the tomatoes in the skillet.

Season with salt and black pepper to taste. Reduce heat to low and cover skillet. Simmer the dish for another 10-15 minutes, adding water, if necessary, so that the zucchini is stewed and not fried.

Ready dish sprinkle with chopped fresh dill.

Trust me, stewed zucchini with carrots and tomatoes cannot be spoiled, the dish always turns out to be juicy and tasty!

Bon Appetit!


The best zucchini recipes with onions, carrots, tomatoes, peppers and other vegetables

Zucchini is a vegetable that does not have a pronounced taste and simply requires the right addition to itself.

Therefore, it is always prepared with spices, with different vegetables and sauces.

The main thing is to get into correct product... One of these is the bow.

Zucchini with onions - general cooking principles

Young zucchini are considered the most valuable. They do not require preliminary preparation, have no waste, just cut off the ends on both sides. But a large zucchini is not a marriage. The vegetable just needs to be peeled and, if necessary, remove the insides with seeds. Then it is cut into pieces of the desired shape and size.

What the zucchini is prepared with:

onions (onions, shallots, leeks, green feathers);

carrot;

tomatoes;

potato;

pepper;

cabbage.

Often several types of vegetables, different spices, and herbs are combined in one dish. Sometimes they add to them meat products, cereals, legumes.

Zucchini dishes are mainly fried, stewed or baked. Cooking is rarely used as a cooking method. More often in dietary, medical and baby food.

Recipe 1: Fried zucchini with onions and garlic

Option dish from fried zucchini with onions for dinner or a light snack. It is prepared very simply and quickly, it turns out fragrant and tasty. We use young zucchini.

Ingredients

2 zucchini;

2 onion heads;

2 cloves of garlic;

20 ml of oil;

3 sprigs of dill.

Preparation

1. Rinse the courgettes and cut them lengthwise into 4 pieces. Then each strip across into pieces up to 0.5 centimeters. You will get a kind of triangles.

2. Cut the onions into half rings and put them in a frying pan with oil, fry until transparent.

3. Add the zucchini, heat up to maximum and fry together until tender. If the heat is low, the vegetables will immediately produce a lot of juice and begin to cook.

4. As soon as the zucchini are browned, add salt to them, stir.

5. After a minute, sprinkle the dish with chopped dill, chopped garlic and turn off. Let stand for a while under the lid and can be consumed!

Recipe 2: Stewed zucchini with onions and carrots

The option is very juicy dish from stewed zucchini with onions and carrots. It does not need many ingredients and spices, but this does not affect the taste.

Ingredients

0.6 kg zucchini;

0.15 kg of carrots;

0.1 kg of onions;

40 ml of oil;

2 tablespoons of pasta;

spices.

Preparation

1. Cut the onion into cubes and put in a saucepan with heated oil. You can take a small cauldron.

2. In a minute, send the grated carrot to the onion.

3. After another couple of minutes, throw in the zucchini cut into slices, cubes, circles or any other slices. The size and shape do not matter and will only affect the cooking time.

4. The paste should be diluted in 50 ml of water, add a little salt, you can pepper. No more liquid is needed as the zucchini will release their juice.

5. Pour out the resulting tomato juice to zucchini, cover and simmer vegetables until soft.

6. At the end of cooking, be sure to taste and, if necessary, add more spices, turn off.

Recipe 3: Zucchini with onions and tomatoes in the oven

Ideally, Parmesan is used for these onion and tomato zucchini. But it can always be replaced with another hard cheese, which will simplify and reduce the cost of the dish.

Ingredients

1 zucchini;

2 ripe tomatoes;

0.1 kg of cheese;

1 onion;

salt, basil, pepper.

Preparation

1. As always, we use young zucchini with loose and small seeds. We wash the vegetable, wipe it and cut it into rings of five millimeters.

2. Peel the head of the onion and also cut it across into rings, but very thinly. Otherwise, the onion will not have time to bake and will crunch. The rings should be transparent.

3. Now it's the turn of the tomatoes, which we also cut into rings, but not as thin as they did with onions.

4. Put mugs of courgettes in a greased baking sheet.

5. Put onion rings on them and lightly sprinkle with a mixture of salt, basil and pepper. If you sprinkle the zucchini, then they will begin to actively release juice. And we don't need that.

6. It remains to arrange the tomatoes, sprinkle with cheese and send the dish to bake. Cook at 200 until it appears golden brown from cheese.

Recipe 4: Zucchini with Onions and Eggs

The recipe is very satisfying and quick meals zucchini with onions, ideal for breakfast. Although, such an omelet can be consumed at any time of the day and even for dinner.

Ingredients

0.2 kg zucchini;

1 onion;

3 eggs;

1 clove of garlic;

spices;

30 ml of milk;

1 spoonful of oil.

Preparation

1. Immediately put a frying pan on the fire, add oil to it.

2. Cut the onion into cubes and send to fry.

3. A little later add the zucchini to the onion. We cut them into thin slices so as not to wait long. Fry over high heat.

4. While the marrow is fried, beat the eggs with milk. You can use water, sour cream, cream.

5. Add spices and chopped garlic to the egg mixture.

6. Pour the eggs into the fried vegetables. Let the omelet grab, then stir and bring to readiness.

Recipe 5: Stewed zucchini with onions, carrots and chicken

For such zucchini, stewed with onions and carrots, you will also need chicken. In general, you can use any parts, but we will have a breast. She prepares quickly and is very useful.

Ingredients

0.5 kg zucchini;

0.25 kg breast;

1 carrot;

a tomato;

2 onion heads;

oil, seasonings;

parsley or other herbs.

Preparation

1. Shred with straws chicken breast after rinsing and drying with a towel.

2. Heat up the oil. Throw in the breast and fry for a minute, so that the flesh turns white.

3. Add chopped onion strips, fry for a couple of minutes.

4. Add the grated carrots. We pass vegetables with chicken for about four minutes.

5. While the vegetables are cooking, cut the courgette into cubes. If the skin is hard, then remove it. The same goes for ripe and large seeds. We send to the cauldron.

6. Add the grated tomato, stir and cover. We simmer the dish for about seven minutes.

7. Open, salt, pepper, you can throw in other seasonings. Bring it to full readiness, fill it with chopped herbs, turn it off.

Recipe 6: Zucchini with onions and tomatoes and cheese sauce

Another recipe for zucchini with onions and tomatoes for cooking in the oven. Vegetables are poured with an amazing sauce made from processed cheese and cream.

Ingredients

2 zucchini;

2 onions;

4 tomatoes;

2 processed cheese;

200 ml of cream;

seasonings;

butter;

1 spoonful of flour.

Preparation

1. Heat a spoonful of oil in a frying pan and fry the recipe flour in it. Add cream and grated processed cheese... Boil the sauce until thickened, salt and pepper well, since no seasonings will be added to the vegetables.

2. Cut the courgettes into circles. Also tomatoes and thin slices of onions.

3. Take a form with high sides or a small baking sheet. Lubricate. You can rub with a piece of butter. You don't need to melt it.

4. Put alternately the circles of onions, zucchini and tomatoes overlapped on the edge. Repeat until all the vegetables run out.

5. Pour the previously prepared cream sauce with processed cheese.

6. Put in the oven. We bake for about half an hour at 200 degrees, but focus on our dish and bring it to readiness.

Recipe 7: Fried zucchini with onions and potatoes

An ideal zucchini and onion dish for potato lovers. But how to make sure that the zucchini does not fall apart and the potatoes turn out to be fried?

Ingredients

0.5 kg of potatoes;

2 onion heads;

1 zucchini;

spices;

4-5 tablespoons of oil;

1 spoonful of flour.

Preparation

1. We clean the tubers, cut them into strips and send them to fry in a pan.

2. Cut the onion into strips, but don't put it anywhere yet.

3. Zucchini can be cut into strips or small cubes.

4. Put the second pan on the fire and pour in the remaining oil. We warm up.

5. Sprinkle the zucchini pieces with flour, stir directly in a bowl or on a cutting board. Transfer to hot oil. Fry on maximum heat until a beautiful crust on the surface. We do not cover.

6. Put the onion to the almost finished potato, fry together.

7. Then add spices and toasted zucchini. We warm up for a couple of minutes and turn off.

Recipe 8: Stewed zucchini with onions and carrots in pots

A simple way to cook zucchini stewed with onions and carrots in the oven. Before cooking, be sure to rinse the pots, if they are new, then it is better to ignite in the oven.

Ingredients

0.5 kg zucchini;

2 onions;

2 carrots;

1 sweet pepper;

150 grams of sour cream;

spices;

butter.

Preparation

1. Cut the onion and carrot into strips and fry for a couple of minutes in a skillet. We transfer to the pots with the first layer. Sprinkle lightly with salt.

2. Cut the zucchini into small cubes and place in a skillet after the onion, no need to add oil. Also lightly fry, just a little, until light crust.

3. Transfer the zucchini to the pots. Salt a little too.

4. Add the pepper, cut into small pieces, and spread the sour cream on top.

5. We send the pots to the oven. Cook at 180 for about 35 minutes.

Recipe 9: Zucchini Caviar with Onions and Tomatoes

The recipe for ordinary caviar, which can be prepared for direct consumption or prepared for the winter by adding vinegar. Everything is taken in 2 pieces.

Ingredients

2 zucchini;

2 carrots;

2 onions;

2 tomatoes;

2 tsp Sahara;

different spices;

for frying oil.

Preparation

1. Pour some oil into the cauldron and send it to the fire.

2. Throw in the chopped onion.

3. After 2 minutes, carrots, they can also be cut or just grated.

4. After another 2 minutes zucchini. As the roasting progresses, juice will begin to stand out and then you need to cover the cauldron. Let the vegetables cook until tender.

5. We rub the tomatoes, getting rid of the skin during the process.

6. Pour the tomato mass into a cauldron, put sugar and salt. Let it boil for another five minutes and turn it off. The vegetables should be very soft and falling apart by this time.

7. Cool the caviar, grind with a blender.

8. If the preparation is winter, then put it on the stove again, pour in a tablespoon of 70% vinegar, boil and pour it into sterile containers. We seal up.

So that the zucchini is fried and not drowned in its juice, it is never salted in advance, but only at the end of cooking. It is also important to put the vegetable in very hot oil. And for quick frying, you can powder the pieces with flour.

Zucchini cooks quickly, but only without acid. Therefore, when stewing a vegetable, tomatoes or tomato paste add at the very end, when the zucchini is already easily pierced with a fork.

Zucchini easily absorbs oil like a sponge. Therefore, you should not add a lot of fat when frying. If the pan has a non-stick coating, then a few drops of flavoring and toasted crust are enough.

You can quickly peel the zucchini with a regular vegetable peeler. And you can remove the insides with a spoon. To do this, the vegetable is simply cut in half and the inner contents are selected.
Cooking

Stewed zucchini with onions and carrots

it light vegetable the dish will ideally fulfill the role of both a side dish and an independent meal. Stewed zucchini with carrots and onions are prepared in a frying pan, stewpan or slow cooker. And to give the desired taste and aroma, you can use various seasonings, which are usually added to vegetable dishes.

In this case, we use Provencal herbs, black pepper and, of course, garlic. You can also add fresh chopped basil, parsley, dill. From vegetable fats preferable to take olive or sunflower oil... The finished dish is served as a side dish for meat, fish, mushrooms. You can serve stewed zucchini hot or cold.Cut the onion into half rings or? rings depending on the size. Cut the carrots into slices, halves or cubes as you like. Heat a skillet with vegetable oil... Send vegetables to it to sauté until they become softer and a little rounder.

Cut the zucchini? a circle if they are medium-sized or 1/4 if large. The thickness of the piece is about 1 cm. The fruit should be cleaned only when the skin is rough or damaged. Young zucchini are not peeled. As for the seeds, they are also only removed in older fruits. Send the chopped vegetable to the pan, where the sautéing is ready. Add salt and spices, except for garlic. Stir and simmer over medium heat, covered, until tender. If a lot of liquid has formed, open the lid and cook without it.

The cooking time is about 15 minutes. The cooked squash should be soft, but not overcooked. The pieces must keep their shape. At this point, add chopped garlic and chopped fresh herbs to the vegetables. Turn off the heat and let the dish sit for 10 minutes.

Stewed zucchini with onions and carrots have a delicate sweet taste. As you can see, we do not use tomato to enhance the taste, but enjoy the natural taste of this dish.

On a note

  • If you want more delicate taste, you can add 1-2 tablespoons of sour cream or cream to the dish during cooking.
  • If you want to adapt this recipe for a multicooker, nothing could be easier. Onions and carrots are cooked on the "Fry" mode for about 10 minutes. Then everything is as indicated above: zucchini with spices are added. The "Extinguishing" program starts for 30 minutes. This time is approximate as the vegetable may be cooked sooner or later.
  • You can also stew frozen zucchini with onions and carrots. For this, the vegetable is not thawed at all, but sent to the pan immediately. The disadvantage of such a product is that it contains more moisture than fresh. Then it is better to stew the dish without the lid. Also, a frozen vegetable can lose its shape during cooking. However, this will not affect the taste.

  • Another idea of ​​preparing zucchini for the winter, so that they can be stewed, baked or fried later is drying. Many owners of electric dryers harvest zucchini in large quantities in circles, cubes or plates. You can store such a product in glass jars until the next harvest. Dried zucchini have a rich aroma and taste. To prepare our dish from this drying, you should soak the right amount of zucchini for a while. Then drain the water and dry it slightly. Now cook the marrow stew with carrots and onions.

66.2 kcal

© SK - stock.adobe.com

    Recipe with step by step photos cooking delicious stewed zucchini with tomatoes and carrots.

    Servings Per Container: 6-8 Servings.

    Step-by-step instruction

    Stewed zucchini with tomatoes, carrots and garlic is a delicious, easy-to-prepare dish that is easy to cook at home using the step-by-step photo recipe described below. It is better to use zucchini young, so that you do not have to cut off the skin and peel the middle of large and hard seeds, which are often found in overripe vegetables. Tomatoes must be taken ripe so that they let more juice. You can use any herbs and spices you want.

    In order for the dish to remain dietary, it is recommended to use a minimum amount of oil and pre-fry the vegetables directly in a saucepan.

    Step 1

    Rinse the zucchini thoroughly under running water, cut off the dense base on both sides of each vegetable, if available, also cut off the damaged areas of the skin. Peel the carrots, garlic cloves and onions from the husk. Cut the carrots into thin slices (if the vegetable is thin and long, otherwise cut into cubes), zucchini - about the same small pieces, garlic and onion- in small cubes. Pour some vegetable oil into the bottom of a deep saucepan and add the garlic. When the oil is hot, add chopped zucchini, carrots and onions. Fry over medium heat, stirring occasionally, for 10-15 minutes, until the zucchini is soft and juicing begins.

    © SK - stock.adobe.com

    Step 2

    Rinse the tomatoes and herbs. Cut off the dense stems from the dill, and from the tomatoes, cut off the dense bases. Finely chop the greens, and cut the tomatoes into large cubes. Salt and pepper the workpiece, add any spices if desired. Transfer chopped herbs and vegetables to a container, mix thoroughly. Cover the pot with a lid and simmer the vegetables over low heat for half an hour (until tender). If there is little juice from the zucchini, then add half a glass of purified water.

    © SK - stock.adobe.com

    Step 3

    Delicious and juicy stewed zucchini with tomatoes are ready. Serve hot or cold, garnish with fresh herbs. Bon Appetit!

step by step recipe with photo

It is impossible to overeat with coarsely chopped zucchini stewed with carrots and ripe tomatoes, although you really want to. it light dish- an excellent all-purpose all-season side dish that can be combined with porridge and any meat or fish.

When fried, carrots immediately color the oil in a delicate orange color, which is endowed with all the components of an amazing vitamin dish. Cooking begins with this particular vegetable, since its sweet pulp is quite dense.

To keep the food as healthy as possible, you should not keep vegetables on the fire for a long time. Cold vegetable mix decorated with herbs seems even tastier.

Ingredients

  • zucchini 1 pc.
  • tomatoes 2 pcs.
  • carrots 1 pc.
  • green onions 3-5 branches
  • dill 5 sprigs
  • parsley 5 sprigs
  • ground black pepper
  • vegetable oil 3 tbsp. l.

Preparation

1. Peel the carrots. Slice for a convenient prick on a fork. Place a frying pan with vegetable oil on the stove to heat up. After a couple of minutes, add the carrots and saute over low heat for 5-7 minutes. Stir occasionally.

2. Rinse the zucchini and remove the tails. Cut into half rings. Add to the sautéed carrots and simmer for 7-10 minutes. You can use a curly knife for cutting. If there is not enough oil in the pan, add a little.

3. Rinse the tomatoes, cut in half and cut the green stalk. You can peel them off. To do this, make a small incision on top, cross to cross, dip in boiling water for 30-40 seconds. Then transfer to cool water and remove the skin. Cut into wedges. Add to courgettes. Season with salt and ground black pepper. Simmer covered over low heat until all ingredients are cooked for 15-25 minutes.

4. Chop fresh herbs and add to the rest of the ingredients. Stir and turn off heat.

5. Stewed zucchini are ready.